Fregolata, an Italian Crumb Cookie

Ingredients

• 1 tablespoon unsalted butter, softened
• 2/3 cup whole unblanched almond, toasted (about 3 ounces)
• 2/3 cup all-purpose flour
• 1/2 cup sugar
• 1/4 teaspoon fine salt
• 1/4 teaspoon ground cinnamon
• 2 large egg yolks
• 1/2 teaspoon almond extract
• 1-2 tablespoon whole milk
• confectioners' sugar

Directions

1. 1

   Position a rack in the middle of the oven and preheat oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment.

2. 2

   Pulse the nuts in a food processor to finely chop, allowing some larger pieces of nuts to remain.

3. 3

   In a large bowl, combine butter, almonds, flour, sugar, salt and cinnamon. In a small bowl, beat egg yolks with 1 tablespoon of the milk.

4. 4

   Add the extract.

5. 5

   Drizzle yolk mixture over almond mixture and toss with fingers to combine and get everything moistened (If needed add up to 1 more tablespoon of milk).

6. 6

   Mixture should still be crumbly, but not dry, like a crisp topping.

7. 7

   Sprinkle 1 cup (about half of the crumbs) on the prepared baking sheet and press lightly to create a thin, even 8-inch round.

8. 8

   Sprinkle remaining crumbs over the top to give the cookie some texture. Bake until golden brown and crisp, rotating baking sheet halfway through baking, about 30 minutes.

9. 9

   For an extra crispy cookie, turn oven off at this point and let the pan rest in oven for 10 minutes.

10. 10

    Cool on a rack until easy to handle.

11. 11

    Slip the fregolata on the paper onto a rack to cool completely.

12. 12

    When cool, sift confectioners' sugar over top.

13. 13

    TO SERVE:.

14. 14

    place a whole almond or overturned demitasse spoon under the center of the fregolata and rap the top with a spoon or the side of a knife to crack into serving pieces.

15. 15

    BAKERS TIP:

16. 16

    Dough can be frozen on cookie sheet for up to 1 week and baked from the freezer (for an extra 5 to 10 minutes). Store baked cookie in an airtight container or on a baking sheet wrapped with plastic wrap for up to 1 week. Baked cookie can be wrapped in plastic wrap, then aluminum foil, and frozen for up to 2 weeks.